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11
돼지고기 비선호 부위를 활용한 발효육 및 야끼부다 육제품 개발 = Developments of fermented meat and yakibuda products using pork of low-preference
돼지고기 비선호 부위를 활용한 발효육 및 야끼부다 육제품 개발 = Developments of fermented meat and yakibuda products using pork of low-preference
농림부 | 농림부 | 2004
печати
12
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
печати
13
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
печати
14
Effects of Sex and Market Weight on Performance, Carcass Characteristics and Pork Quality of Market Hogs
Effects of Sex and Market Weight on Performance, Carcass Characteristics and Pork Quality of Market Hogs
J. R. Piao | J. R. Piao | 2004
печати
15
Effect of Chromium Nanoparticle on Growth Performance, Carcass Characteristics, Pork Quality and Tissue Chromium in Finishing Pigs
Effect of Chromium Nanoparticle on Growth Performance, Carcass Characteristics, Pork Quality and Tissue Chromium in Finishing Pigs
M. Q. Wang | M. Q. Wang | 2004
печати
16
Effects of a Very Low Carbohydrate (Pork Rind-Based) Diet on Weight Gain, Serum Levels of Cholesterol, Tiracylglycerol, Glucose, Ketone Bodies and In
Effects of a Very Low Carbohydrate (Pork Rind-Based) Diet on Weight Gain, Serum Levels of Cholesterol, Tiracylglycerol, Glucose, Ketone Bodies and In
Kyung-Hoon Seo | 한국영양학회지 | 2004
печати
17
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
W. S. Chen | W. S. Chen | 2004
печати
18
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Effects of Replacement Pork Backfat with Soybean Oil on the Quality Characteristics of Spreadable Liver Sausage
Geun-Pyo Hong | Korean Society of Food Science and Technology | 2004
печати
19
돈육 비인기부위(ham부위)를 이용한 단체급식용 육제품 개발에 관한 연구 = Studies on development of pork meat(ham) products for foodservice operation
돈육 비인기부위(ham부위)를 이용한 단체급식용 육제품 개발에 관한 연구 = Studies on development of pork meat(ham) products for foodservice operation
농림부 | 농림부 | 2003
печати
20
The New Storage Technology Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
The New Storage Technology Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
Liang-Chuan Lin | Liang-Chuan Lin | 2003
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